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- Fry the finely chopped garlic in a pan. Add the mushrooms and peas, cooking for a few minutes. Then, add half a glass of white wine and a half a glass of warm water. Add salt and pepper, cooking it for about 15 minutes.
- In a separate pan, sauté the chopped onion with four tablespoons of oil. Add the rice and toast for a few minutes before mixing it with half a glass of wine.
- Then, add some of the vegetable broth. Continue to add more broth until the rice is cooked.
- Remove pan from heat. Season with salt and pepper mixed with grated cheese. Sprinkle with chopped parsley and serve.
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